Sauteed Brussels Sprouts Without A Recipe

Slice off the bottom of the Brussels sprouts and remove the toughest outermost leaves. Quarter the sprouts lengthwise.

Coat a heavy frying pan large enough to hold the sprouts in one layer with about an 1/8 inch of olive oil. Heat over a medium high flame until one leaf sizzles when placed in the pan.

Add the sprouts to the pan in one layer, sprinkle with salt and pepper to taste. Stir constantly until the leaves get very crisp and the centers are meltingly tender (about 10 min). Add a bit more olive oil if they start to stick. When they are almost ready, add a dash or two of hot sesame oil and an additional dash of roasted sesame oil. This is completely to your taste -- you can add all of one or none of it at all.

Serve immediately, with additional salt and pepper if needed.